If it's a showstopper of a challah you seek, look no further. This challah is as delicious as it is impressive. Yields 2 (9-inch) round challahs.
Shabbos Challah
Recipe By Efrat Libfroind
- Cooking and Prep: 2 h 55 m
- Serves: 20
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Contains:
Ingredients (10)
Main ingredients
Egg wash
Start Cooking
Images:
Make the Dough
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Sift flour into a bowl. Add yeast, sugar, and mix. Add salt and mix. Add warm water; begin with two cups and gradually add another quarter cup if needed.
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Knead the ingredients for a few minutes until a dough begins to form. Add oil and knead for 10 minutes. Oil the surface of the dough and cover with a towel.
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Put the dough in a warm place and let rise until doubled in bulk. This will take about one and a half hours.
Shape and Bake
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Knead the dough for a few minutes. Divide into four equal parts and roll each part into a ball. Roll out each ball into a very long, narrow rectangle and roll it up jelly-roll style.
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Attach the ends of two jelly rolls and twist them around each other to form a thick rope. Shape each rope into a ring and squeeze the ends together firmly. The hole in the middle will disappear during the rising and baking. Transfer the challah to a nine-inch baking pan.
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Prepare the egg wash. Whisk the eggs with the oil and tea and spread over the challahs.
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Sprinkle with sesame seeds if desired and allow to rise for 20 minutes in a warm place. Meanwhile, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Bake the challahs for 35 to 45 minutes until golden brown. Remove from the baking pans and allow to cool.
Note:
Before rolling up the rectangles of dough, you can add a filling at that point.
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